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Thai Curry Chicken With Sweet Potato

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“Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
  2. Heat oil in large nonstick skillet on medium heat for about 2 minutes.
  3. Stir in curry paste until well blended.
  4. Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
  5. Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
  6. Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
  7. Taste and make adjustments.
  8. Serve over rice.
  9. Garnish with peanuts.

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